Trying out a Sarah Owens recipe, this is her Lumberjane.
Mixed a levain at 4am before work.
10g starter, 40g water, 40g white flour and 15g buckwheat flour.
Mixed the dough at 1:45 that afternoon.
Mix by hand all the levain, 405g water, 420g white flour, 75g wholemeal flour (I ran out so made up the difference with wholemeal spelt), 20g rye. Autolyse 20 mins.
Sprinkle over 10g salt and mix in well. I didn't have the fruit add ins ready at this stage so started the bulk ferment and added them in at the first fold.
Bulk ferment 3-4 hrs with folds every 30-45 mins. I used 220g of combined soft dried figs and dried apricots, roughly chopped. About 40g pecan pieces and 9g poppy seeds.
Bulk ferment a full 4 hrs, divided into 2, preshape and rest 30mins.
Final shape and placed into 2 small oval bannetons for overnight retard about 13 hrs.
I followed the author's lead and let the doughs warm up for about an hour before baking off, but will continue to bake straight from the fridge in future.
Bake at 240'C 20 mins reducing the temp to 220'C after the first 10. Lid off and bake another 15 mins. The bottom was a little crusty compared to the top and sides which I felt needed longer.
The second loaf which was a little bigger, I put it in the pot with an extra layer of baking paper underneath and not allowing the pot to reheat after the first loaf. Same cooking times and temps. This one cooked more evenly top and bottom but still needed longer so put it straight on the oven rack for close to 5 mins after taking out of the pot. Photo shows the difference between the two. The second one, regrettably sat out of the fridge too long before baking and I slashed too shallow so oven spring was lacking.
Nice amount of fruit. To make again I would maybe scale it down a teeny bit and make one loaf.
When I mixed the levain for the fruit loaves I also mixed up about 200g of 100% hydration starter with white flour, thinking I may have a use for it that afternoon or it would get added in to a batch of waffles etc.
Inspired by Loafer emkay and a post using sourdough discard, I decided to try a high hydration loaf with the starter, 13 hrs post its last feed. It had exhausted and fallen about a third.
thefreshloaf.com/node/40609/no-knead-sandwich-loaves-one-sd-one-idy
Hand mixed 150g starter with 335g water, 350g white flour, 40 rye and 9g light malt. Autolyse 30 mins.
Mix in 9g salt, rest 30 mins. 4 sets of folds with 30 mins rest in between. 1 hr rest after the last fold.
Preshape, rest 30 mins.
Shape into a batard and into an oval banneton for overnight cold retard, this one had about 13 hrs of chilling.
Preheat oven and dutch combo to 240'C and bake 15 mins, reduce heat to 220'C for another 15 mins. Remove lid and bake 15 mins to colour. Ended up also putting this one straight on the oven rack another 5 mins at the end for even browning. I'm happy with how it turned out but will add more folds next time and a longer bulk ferment to gain a bit more tension as it still spread quite a bit in the oven. I also needed to cut deeper with scoring.
total white flour 91%
rye four 9%
water 88%
malt 2%
salt 2%
starter 38%
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